Slow Cooker Pasta E Fagioli Soup Recipe

Hearty and comforting, the Slow Cooker Pasta E Fagioli Soup Recipe invites you into the warm embrace of Italian cuisine. This dish is perfect for family gatherings, cozy nights in, or meal prep for busy weeks ahead. With its blend of rich beans, tender pasta, and vibrant vegetables, it promises a delicious experience that warms both the heart and soul.

Why You’ll Love This Recipe

• Effortless Preparation: Simply toss everything into your slow cooker, and let it work its magic while you go about your day.
• Flavorful & Filling: Rich in beans and vegetables, this soup is hearty enough to satisfy any appetite.
• Versatile Serving Options: Enjoy it as a main dish or a side; it’s perfect for any occasion.
• Healthy Ingredients: Packed with nutrients from beans and veggies, this soup is a wholesome choice for everyone.
• Freezer-Friendly: Make a big batch and freeze portions for quick meals later.

Tools and Preparation

To make the cooking process smooth and enjoyable, having the right tools is essential.

Essential Tools and Equipment

• Slow cooker
• Cutting board
• Knife
• Measuring cups
• Ladle

Importance of Each Tool

• Slow cooker: Allows for hands-off cooking, letting flavors meld together beautifully over hours.
• Cutting board: Provides a safe surface to chop vegetables efficiently.
• Knife: A good-quality knife makes chopping fast and easy, ensuring uniform pieces.

Ingredients

For the Broth

• 4 cups vegetable broth

For the Beans

• 1 can (15 ounces / 425 grams) kidney beans, drained and rinsed
• 1 can (15 ounces / 425 grams) cannellini beans, drained and rinsed

For the Vegetables

• 1 can (14.5 ounces / 411 grams) diced tomatoes, undrained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, diced
• 2 celery stalks, diced

For Flavoring

• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

For Garnish

• Fresh parsley, chopped for garnish

How to Make Slow Cooker Pasta E Fagioli Soup Recipe

Step 1: Prepare the Vegetables

Combine olive oil with diced onion, minced garlic, chopped carrot, and sliced celery in the slow cooker. Allow these vegetables to become translucent and tender for approximately 5 minutes.

Step 2: Add Remaining Ingredients

Incorporate kidney beans, cannellini beans, diced tomatoes, vegetable broth, dried basil, oregano, salt, and black pepper into the slow cooker. Ensure all ingredients are thoroughly mixed.

Step 3: Cook the Soup

Secure the slow cooker lid. Simmer on low temperature for 6–8 hours or on high temperature for 3–4 hours. This allows flavors to meld together richly.

Step 4: Cook the Pasta

During the final hour of cooking, gently introduce pasta into the soup. If needed, supplement with additional broth if the liquid seems reduced. Continue cooking until pasta reaches an al dente consistency.

Step 5: Serve

Transfer steaming soup into serving bowls. Decorate each portion with freshly chopped parsley for a vibrant finishing touch. Serve immediately to enjoy maximum flavor and warmth.

How to Serve Slow Cooker Pasta E Fagioli Soup Recipe

Serving your Slow Cooker Pasta E Fagioli Soup can enhance the meal experience. Here are some delightful suggestions to elevate this hearty soup.

With Crusty Bread

• Garlic Bread: Serve warm, buttery garlic bread on the side for a flavorful complement.
• Italian Bread: Freshly baked Italian bread works well for dipping into the soup.

Topped with Cheese

• Parmesan Cheese: A sprinkle of freshly grated Parmesan adds a salty richness.
• Mozzarella: Melted mozzarella on top creates a creamy texture that pairs beautifully with the soup.

Accompanied by Salad

• Caesar Salad: Crisp romaine and tangy dressing balance the warm flavors of the soup.
• Greek Salad: Fresh cucumbers, tomatoes, and feta cheese provide a refreshing contrast.

Garnished with Herbs

• Fresh Basil: A few leaves of basil add an aromatic touch.
• Chopped Green Onions: These bring a mild onion flavor that enhances each bowl.

How to Perfect Slow Cooker Pasta E Fagioli Soup Recipe

To achieve a flawless Slow Cooker Pasta E Fagioli Soup, consider these helpful tips:

• Use Fresh Ingredients: Fresh vegetables and herbs significantly enhance flavor.
• Adjust Seasoning: Taste before serving and adjust salt and pepper as needed for optimal seasoning.
• Cook Pasta Separately: For best texture, cook pasta separately and add it just before serving to avoid overcooking.
• Experiment with Broth: Feel free to mix vegetable broth with chicken broth for additional depth in flavor.
• Store Properly: Store leftovers in airtight containers in the refrigerator for up to three days. Reheat slowly on the stove.

Best Side Dishes for Slow Cooker Pasta E Fagioli Soup Recipe

Pairing your Slow Cooker Pasta E Fagioli Soup with the right sides can create a complete meal. Here are some excellent options:

1. Bruschetta: Toasted bread topped with fresh tomatoes and basil makes a refreshing appetizer.
2. Caprese Salad: Slices of fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze offer a light side option.
3. Roasted Vegetables: Seasonal roasted veggies add color and nutrition to your meal.
4. Stuffed Peppers: Colorful bell peppers filled with quinoa or rice complement the soup nicely.
5. Cornbread: Sweet cornbread is perfect for soaking up leftover broth from your soup.
6. Spinach Salad: A simple spinach salad with lemon vinaigrette provides a nutritious balance to this hearty dish.

Common Mistakes to Avoid

When making the Slow Cooker Pasta E Fagioli Soup Recipe, it’s easy to make small errors that can affect the final dish. Here are some common mistakes to watch out for.

• Skipping the Sauté Step: Neglecting to sauté your onions and garlic can result in a less flavorful soup. Always take a few minutes to cook these aromatics first for a richer taste.
• Using Canned Beans: While canned beans save time, not rinsing them can lead to excess sodium in your soup. Always drain and rinse canned beans before adding them.
• Overcooking the Pasta: Adding pasta too early can cause it to become mushy. Introduce it during the last hour of cooking for perfect al dente results.
• Ignoring Broth Levels: If the soup looks too thick, don’t hesitate to add more vegetable broth. Maintaining the right consistency is key for this recipe.
• Not Seasoning Enough: Under-seasoning can lead to bland flavors. Taste your soup during cooking and adjust salt and pepper as needed for optimal flavor.
• Forgetting Garnishes: Skipping fresh parsley at serving time misses out on a burst of freshness. Always garnish just before serving for an extra touch.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3-4 days in the fridge.
• Allow the soup to cool completely before transferring it to containers.

Freezing Slow Cooker Pasta E Fagioli Soup Recipe

• Freeze in freezer-safe bags or containers for up to 2-3 months.
• Leave some space at the top of containers, as liquids expand when frozen.

Reheating Slow Cooker Pasta E Fagioli Soup Recipe

• Oven: Preheat oven to 350°F (175°C). Place soup in an oven-safe dish covered with foil until heated through.
• Microwave: Heat in a microwave-safe bowl, covered loosely, stirring occasionally until hot.
• Stovetop: Warm over medium heat, stirring occasionally, and add broth if needed for consistency.

Frequently Asked Questions

Here are some common questions about the Slow Cooker Pasta E Fagioli Soup Recipe that might help you.

Can I use different types of beans in this soup?

Yes! Feel free to substitute with your favorite beans like black beans or pinto beans for a unique twist.

How can I make this recipe vegetarian?

The current recipe is already vegetarian-friendly since it uses vegetable broth and no meat products.

What is the best pasta type for Pasta E Fagioli?

Small pasta shapes like ditalini or macaroni work best because they blend seamlessly into the soup without overpowering it.

Can I make this recipe ahead of time?

Absolutely! This soup tastes even better when made ahead as flavors meld together. Just store it properly!

How do I customize my Slow Cooker Pasta E Fagioli Soup Recipe?

You can add other vegetables such as zucchini or bell peppers according to your preference. Spices can also be adjusted!

Final Thoughts

The Slow Cooker Pasta E Fagioli Soup Recipe is a comforting meal that brings warmth and flavor to any table. Its versatility allows you to customize ingredients based on what you have available. We encourage you to try this hearty dish and enjoy its rich taste, perfect for lunch or dinner!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Slow Cooker Pasta E Fagioli Soup

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• Author: Alexia
• Total Time: 0 hours
• Yield: Serves 6

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Description

Indulge in the heartwarming flavors of the Slow Cooker Pasta E Fagioli Soup Recipe, a delightful dish that embodies the essence of Italian comfort food. This wholesome soup combines rich beans, tender pasta, and vibrant vegetables, creating a satisfying meal perfect for family gatherings, cozy nights, or meal prepping for busy weeks. With effortless preparation in your slow cooker, you can set it and forget it while the delicious aromas fill your home. Packed with healthy ingredients, this recipe is not only nourishing but also freezer-friendly, making it an excellent choice for quick meals later on.

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Ingredients

Scale 1x2x3x

• 4 cups vegetable broth
• 1 can (15 ounces / 425 grams) kidney beans, drained and rinsed
• 1 can (15 ounces / 425 grams) cannellini beans, drained and rinsed
• 1 can (14.5 ounces / 411 grams) diced tomatoes, undrained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, diced
• 2 celery stalks, diced
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

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Instructions

1. In your slow cooker, combine olive oil with chopped onion, minced garlic, diced carrot, and celery. Cook until vegetables are tender (about 5 minutes).
2. Add kidney beans, cannellini beans, diced tomatoes, vegetable broth, dried basil, oregano, salt, and pepper. Mix well.
3. Cover and cook on low for 6–8 hours or high for 3–4 hours.
4. During the last hour of cooking, add pasta to the soup; adjust broth as needed and cook until al dente.
5. Serve hot in bowls garnished with fresh parsley.

• Prep Time: 15 minutes
• Cook Time: 6–8 hours
• Category: Main
• Method: Slow cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1 bowl (approx. 300g)
• Calories: 220
• Sugar: 4g
• Sodium: 680mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 10g
• Protein: 10g
• Cholesterol: 0mg